No. 1 : Quick Recipe
Roasted Red Peppers and Chickpea Quinoa
- 1 (15 OZ) Can Chickpeas, rinsed and drained
- 3 TB Fresh Lemon Juice
- 4 TB Extra Virgin Olive Oil, Divided
- 3 Large Garlic Cloves, Grated
- 1 TB Cumin Seeds
- 2 Tsp Turmeric, divided
- 2 Tsp Smoked Sweet Paprika, Divided
- 2 Cups Water
- 1 Cup Tri Color or Red Quinoa, rinsed and drained
- 1 Tsp Sea Salt
- 2 Tsp Ground Cumin
- 1 Roasted Red Pepper, Julienned
- 4 Green Onions, Thinly Sliced
- ¼ Cup Chopped Cilantro
- Sea Salt and Pepper
- 5 OZ “Clamshell” Baby Spinach
Combine chickpeas and lemon juice. Add 2 TB olive oil, stir in the garlic. Let the mixture marinate for at least 15 minutes.
Heat 1 TB olive oil in a medium saucepan. Add cumin seeds, 1 Tsp turmeric, 1 Tsp paprika and stir until fragrant – 2-3 minutes. Add 2 cups of water, quinoa and salt. Bring to a boil and then reduce heat to medium-low. Cover and simmer until all water is absorbed – about 15 minutes.
Stir in the ground cumin, the remaining turmeric, and paprika to the quinoa. Add the roasted red pepper, green onions and parsley, (reserving about 2 TB for garnish), and the chickpea mixture. Season to taste with salt and pepper. In a large bowl, toss the baby spinach with the remaining TB of olive oil and sprinkle with salt and pepper. Make a well in the middle of the spinach and add the quinoa mixture. Garnish with green onions and cilantro.
No. 2 : Kitchen SCOOP
Did you know that Quinoa (Keen-wah), revered by the Incas as the “mother grain” it is actually a seed from the Goosefoot plant? Although an important ingredient in Peru for centuries, it’s been sold in the U.S. only since the mid 1980s. Its mild nutty flavor is a great background for strong bold flavors – like those in this recipe.
No. 3 : Clever Idea
The method we use to add flavor to the quinoa in this recipe – sautéing spices in oil before adding the quinoa can be used to amp up the flavor when preparing any grain like rice or farro.
No. 4 : CHEERS
Ameztoi Rubentis Txakolina
Basque Country, Spain
Txakolina (chah-kul-leena) is not a wine name that rolls off your tongue, but neither are the names of the grapes that make this lightly effervescent delicious rosé – Hondarribi Beltza and Hondarribi Zuri. You don’t have to pronounce all these tongue-twisters to enjoy the light red fruit, watermelon and strawberry flavors that match the toasty flavors of cumin, smoked paprika and garlic notes in this week’s quinoa dish.